I would like to start a new series of pot in pot cooking. I think everyone should be already knowing this method. We used to keep rice and dal together in Pressure Cooker in separate containers and cook. I thought why not we keep the ingredients of sambar, rasam, kootu etc on top of the rice and dal in the cooker. I tried it for two days hence this recipe came out. Actually we could avoid cooking of the rasam and sambar on stove top and boiling it for a long time in order to remove the raw smell. After pressure cooking the ingredients all we need to do is adding tempering to it. This reduces lot of our cooking time. For this we need bigger cooker depending on the members of the family. This recipe is for a family of 5 to 6 people. Almost all my recipes are for a family of 5 to 6 people.
Ingredients
Tur dal. - 2 tbs
Tomato. - 2 medium size
Tamarind. - Small Gooseberry size
Green chilli.- 1
Garlic. - 4 to 5 cloves (optional)
Turmeric Powder- 1/4 tsp
Rasam/Sambar Powder - 1 - 2 tsp
Coriander leaves
Salt to taste
Tempering
Mustard Seeds - 3/4 tsp
Pepper powder. - 1/8 tsp
Cummin seeds. - 3/4 tsp
Ghee/oil. - 1/2 to 1 tsp
Asafietida. - 1/4 tsp
Curry leaves
1. Take 3 containers which fits inside the pressure cooker to be staked one on top of the other. One container you can keep rice with required water
2. Chop the tomatoes to big chunks and split the green chili.
3. In one container at the bottom of the cooker u can keep rice adding required water to it.
4. In the second container on top of the rice you can add tur dal with required water and turmeric powder to it.
5. On top of the tur dal you can keep another container adding chopped tomatoes. Green chilli, sambar/ rasam Powder, garlic and tamarind and close it with a lid.
6. Close the lid of the pressure cooker and cook it for 6 to 7 whistles.
7. When the pressure releases normally take the rasam ingredients out of the cooker and blend the whole thing with a hand blender.
8. Keep a pan and add ghee/oil to it. When the oil is hot add mustard seeds after it splutters add asafietida, cumin seeds, pepper powder and curry leaves sauté for few seconds and add the ground paste and add required water around 2 to 2 1/2 cups of water. When you see some lathers on top of the rasam switch off the flame and add chopped coriander leaves.
Ingredients
Tur dal. - 2 tbs
Tomato. - 2 medium size
Tamarind. - Small Gooseberry size
Green chilli.- 1
Garlic. - 4 to 5 cloves (optional)
Turmeric Powder- 1/4 tsp
Rasam/Sambar Powder - 1 - 2 tsp
Coriander leaves
Salt to taste
Tempering
Mustard Seeds - 3/4 tsp
Pepper powder. - 1/8 tsp
Cummin seeds. - 3/4 tsp
Ghee/oil. - 1/2 to 1 tsp
Asafietida. - 1/4 tsp
Curry leaves
1. Take 3 containers which fits inside the pressure cooker to be staked one on top of the other. One container you can keep rice with required water
2. Chop the tomatoes to big chunks and split the green chili.
3. In one container at the bottom of the cooker u can keep rice adding required water to it.
4. In the second container on top of the rice you can add tur dal with required water and turmeric powder to it.
5. On top of the tur dal you can keep another container adding chopped tomatoes. Green chilli, sambar/ rasam Powder, garlic and tamarind and close it with a lid.
6. Close the lid of the pressure cooker and cook it for 6 to 7 whistles.
7. When the pressure releases normally take the rasam ingredients out of the cooker and blend the whole thing with a hand blender.
8. Keep a pan and add ghee/oil to it. When the oil is hot add mustard seeds after it splutters add asafietida, cumin seeds, pepper powder and curry leaves sauté for few seconds and add the ground paste and add required water around 2 to 2 1/2 cups of water. When you see some lathers on top of the rasam switch off the flame and add chopped coriander leaves.
The same recipe can be done instapot. Cooking mode - rice.
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